We’ve all experienced that moment when we’re craving something crunchy and flavorful but the store-bought chips just don’t hit the spot. That’s exactly why we developed this homemade BBQ potato chips recipe that’ll transform your kitchen into a gourmet snack factory. These aren’t your average chips – they’re crispy golden slices bursting with smoky BBQ flavor that puts any bag of store-bought chips to shame.
Making potato chips at home might sound intimidating but we promise it’s easier than you think. With just a few simple ingredients and the right technique you’ll create restaurant-quality chips that are fresher crispier and more flavorful than anything you can buy. The best part? You control every ingredient so you know exactly what you’re eating.
Ready to elevate your snack game? These homemade BBQ potato chips will become your new obsession and we guarantee your family and friends will be begging for the recipe.
Equipment Needed
Making homemade BBQ potato chips requires exact equipment to achieve that perfect crispy texture we all crave. We’ve found that having the right tools makes the difference between soggy disappointments and restaurant-quality chips.
Sharp Mandoline Slicer or Sharp Knife
Our top priority is getting uniform slices for even cooking. A mandoline slicer gives us consistent thickness every time, typically set to 1/8 inch. If you don’t have a mandoline, a very sharp chef’s knife works well, though it requires more attention to maintain consistent thickness.
Large Heavy-Bottomed Pot or Deep Fryer
We need a pot that holds at least 3 quarts of oil for proper frying. Heavy-bottomed pots distribute heat evenly and prevent hot spots that can burn our chips. A deep fryer works perfectly if you have one, offering precise temperature control.
Candy or Deep-Fry Thermometer
Temperature control is crucial for crispy chips. We maintain oil temperature between 350°F and 375°F throughout the frying process. Digital thermometers provide the most accurate readings.
Large Slotted Spoon or Spider Strainer
These tools allow us to safely remove chips from hot oil while draining excess fat. The slots or mesh design lets oil flow back into the pot rather than onto our finished chips.
Paper Towels and Wire Cooling Rack
We place paper towels under a wire cooling rack to absorb excess oil. This setup prevents chips from sitting in their own grease, which keeps them crispy longer.
Large Mixing Bowls
Multiple bowls help us organize our process. We use one for soaking sliced potatoes, another for seasoning our finished chips, and a third for holding raw slices ready for frying.
Kitchen Scale (Optional but Recommended)
Measuring potatoes by weight ensures consistent batch sizes. This helps us maintain proper oil temperature and cooking times across multiple batches.
Ingredients
We’ve kept our ingredient list simple and accessible so you can create restaurant-quality BBQ potato chips right in your own kitchen. Each component plays a crucial role in delivering that perfect combination of crispy texture and bold smoky flavor.
For the Potato Chips
- 1 large russet potato or 4 medium-sized potatoes
- Cold water for soaking potato slices
- 1 quart vegetable or canola oil for deep frying
- 3 teaspoons salt or to taste
For the BBQ Seasoning
- 1-2 teaspoons smoked paprika
- 1-2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon chili powder
- ⅛ teaspoon ground mustard (optional)
- ½ teaspoon garlic salt
- Dash of cayenne pepper (adjust to taste)
- Additional salt to taste
Directions
We’ve gathered our ingredients and equipment so let’s jump into creating these irresistible homemade BBQ potato chips. The process involves four key steps that transform simple potatoes into crispy golden perfection.
Prep the Potatoes
Start by washing and peeling your 2-4 medium russet potatoes if desired though leaving the skin on adds extra texture and nutrition. Using your mandoline slicer set the blade to create paper-thin slices for maximum crispiness. Slice each potato maintaining uniform thickness throughout to ensure even cooking.
Place all potato slices immediately into a large bowl filled with cold water. Soak the slices for at least 30 minutes or up to 1 hour to remove excess starch that can cause sticking and prevent proper crisping. After soaking drain the water completely and transfer slices to clean kitchen towels.
Pat each slice thoroughly dry removing every bit of moisture you can find. Moisture is the enemy of crispy chips so take your time with this step. Arrange the dried slices on paper towels while you prepare for frying.
Make the BBQ Seasoning
Combine 1-3 teaspoons paprika with 1 tablespoon brown sugar in a small mixing bowl. Add ½ teaspoon garlic powder and ¼ teaspoon onion powder for savory depth. Incorporate ½ teaspoon chili powder along with 1-3 teaspoons salt depending on your preference.
Mix in optional seasonings like ground mustard cayenne pepper or black pepper to customize the heat level and complexity. Whisk all spices together until evenly distributed creating a fragrant BBQ blend. Set the seasoning aside in a sealed container or bag ready for tossing with hot chips.
Fry the Chips
Heat your oil in a deep fryer Dutch oven or heavy saucepan to 350-375°F using your thermometer to monitor temperature. Maintain this temperature range throughout the frying process for optimal results. Test the oil with a single potato slice to ensure it sizzles immediately upon contact.
Fry potato slices in small batches of 8-10 pieces to avoid overcrowding which drops oil temperature. Cook each batch for 3-5 minutes until the chips turn golden brown and stop bubbling vigorously. Flip chips halfway through cooking if they don’t move freely in the oil.
Remove finished chips using your slotted spoon or spider strainer allowing excess oil to drain back into the pot. Transfer chips immediately to your wire cooling rack set over paper towels to drain and continue crisping.
Season the Chips
Working quickly while chips remain warm toss each batch in your prepared BBQ seasoning mix. Use a large bowl or clean paper bag to coat chips evenly with the spice blend. The residual heat from frying helps the seasonings adhere properly to each chip.
Shake or stir gently to distribute seasoning without breaking the delicate chips. Taste and adjust seasoning levels adding extra salt or spices as desired. Serve immediately while still warm and crispy for the ultimate homemade BBQ chip experience.
Baking Method Alternative
For those seeking a healthier approach to homemade BBQ potato chips, baking offers an excellent alternative that delivers crispy results with significantly less oil. This method maintains the delicious smoky BBQ flavor while reducing overall fat content.
Prep for Baking
Start by slicing your potatoes paper-thin using a mandoline or sharp knife for uniform thickness. Consistent slices ensure even cooking and prevent some chips from burning while others remain undercooked.
Soak the potato slices in cold water for 30 minutes to remove excess starch. This crucial step prevents the chips from clumping together and helps achieve maximum crispiness during baking.
Drain the soaked slices thoroughly and pat them completely dry using clean kitchen towels or paper towels. Any remaining moisture will create soggy chips rather than the crispy texture we want.
Prepare your BBQ seasoning blend by combining smoked paprika, onion powder, garlic powder, brown sugar, salt, chili powder, and cayenne pepper in a mixing bowl. Mix these spices thoroughly to ensure even distribution of flavors.
Line your baking sheets with lightly greased foil or parchment paper to prevent sticking. Arrange potato slices in a single layer without overlapping, leaving space between each slice for proper air circulation.
Bake the Chips
Preheat your oven to 400°F (204°C) for optimal baking temperature. This heat level provides the perfect balance between cooking the potatoes through and achieving golden crispiness.
Brush each potato slice lightly with olive oil or toss them gently in a bowl with a small amount of oil before arranging on the baking sheet. Even oil distribution ensures consistent browning.
Place the baking sheets in the preheated oven and bake for 10-15 minutes initially. Remove the sheets and carefully flip each chip using tongs or a spatula to ensure even browning on both sides.
Return the chips to the oven for another 10-15 minutes, watching closely during the final minutes to prevent burning. Total baking time typically ranges from 20-30 minutes depending on slice thickness and your oven’s accuracy.
Remove the chips when they turn golden brown and sound crispy when tapped. Immediately toss the warm chips with your prepared BBQ seasoning mix while they’re still hot for maximum flavor adherence.
Transfer the seasoned chips to a wire cooling rack for a few minutes to allow them to crisp up further before serving. This final step ensures the perfect crunchy texture that rivals any store-bought version.
Air Fryer Method
Our air fryer method delivers the same crispy texture and bold BBQ flavor with significantly less oil than traditional frying. We’ll walk you through every step to create perfectly crisped chips in about 40 minutes.
Prep for Air Frying
We start by selecting 3-4 small russet potatoes and scrubbing them thoroughly under cold water. Using a mandoline or vegetable peeler, we slice the potatoes into uniform pieces measuring 1/16″ to 1/8″ thickness for even cooking.
Next, we place our potato slices in a bowl of cold or ice water for 10-30 minutes. This soaking process removes excess starch and helps achieve that coveted crispy texture we’re after. After draining the water, we pat each slice completely dry with a clean kitchen towel.
Our BBQ seasoning blend requires careful preparation for maximum flavor impact. We combine these ingredients in a small bowl:
- 1 tsp paprika
- 1 tsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp smoked paprika (optional)
- 1/8 tsp chili powder
- Salt to taste
We then transfer our dried potato slices to a large mixing bowl and drizzle with 2 tablespoons of olive oil. Tossing the slices with our prepared BBQ seasoning ensures every piece gets an even coating of flavor.
Air Fry the Chips
We preheat our air fryer to 375°F for optimal cooking temperature. This temperature provides the perfect balance between crisping the outside and cooking the inside evenly.
Arranging the seasoned potato slices in a single layer inside the air fryer basket prevents overcrowding. We cook in multiple batches if necessary to maintain proper air circulation around each chip.
Our cooking process takes 15-20 minutes total with regular monitoring. We toss, flip, and redistribute the chips every 5 minutes to ensure uniform browning and prevent any pieces from burning. For example, we cook for 10 minutes, perform our first toss, then continue cooking for another 10 minutes.
We remove the chips once they reach a golden brown color and feel crispy to the touch. The chips continue to crisp slightly as they cool, so we avoid overcooking during the air frying process.
Fresh BBQ potato chips taste best when served immediately after cooking. We can add extra salt or BBQ seasoning to taste, creating a healthier snack option with fewer preservatives than store-bought alternatives.
Storage Tips
Proper storage ensures our homemade BBQ potato chips maintain their satisfying crunch and bold flavor for days after we make them. We must allow the chips to cool completely before storing them to prevent moisture buildup that could make them soggy.
Airtight Storage Is Essential
We recommend storing our cooled chips in airtight containers such as sealable plastic bags or Tupperware containers. This minimizes air exposure and preserves both crispiness and freshness effectively.
Room Temperature Storage
Our homemade BBQ chips stay fresh for approximately one week when stored at room temperature. We should avoid refrigeration since it introduces moisture that softens the chips and compromises their texture.
| Storage Method | Duration | Key Benefits |
|---|---|---|
| Room Temperature (Airtight) | 1 week | Maintains crispness |
| Freezer (Sealed bag) | Several months | Extends freshness significantly |
| Oil Storage (Strained) | 1 month room temp / 3 months refrigerated / 1 year frozen | Enables oil reuse 2-3 times |
Freezing for Extended Storage
We can extend our chips’ freshness from days to months by placing them in sealed airtight bags in the freezer. This method preserves crispness without sacrificing quality over longer periods.
Oil Storage Benefits
The frying oil we use can be strained and reused 2-3 times when stored properly. We can keep strained oil for up to one month at room temperature or three months refrigerated. For maximum longevity we can freeze the oil for up to one year.
Following these storage guidelines helps us maintain our homemade BBQ potato chips in a dry room temperature environment while preserving their restaurant quality taste and texture.
Serving Suggestions
Our homemade BBQ potato chips transform any casual gathering into a memorable experience. We love serving these crispy delights alongside classic American fare like burgers and grilled meats where their smoky flavor complements the barbecue theme perfectly.
Perfect Pairings for Main Dishes
Grilled salmon benefits from the contrast these chips provide with their bold seasoning and satisfying crunch. Fresh corn on the cob pairs beautifully with our BBQ chips during summer cookouts. We recommend placing them in rustic bowls around your dining area for easy access during meals.
Cocktail Hour Excellence
These chips elevate any cocktail party with their restaurant quality taste and homemade appeal. We serve them in small individual portions alongside create beer or bourbon cocktails. Labor Day parties become extra special when we feature these chips as the star snack.
Dipping Options
Sour cream and onion dip creates a classic combination that guests always appreciate. We also offer them plain to showcase their complex BBQ seasoning blend. Ranch dressing provides another popular option that complements the smoky paprika flavors.
Party Presentation Ideas
Large serving platters work best for family gatherings where people can help themselves freely. We arrange them in paper-lined baskets for outdoor events to maintain that casual barbecue atmosphere. Individual serving cups work perfectly for more formal entertaining where portion control matters.
Snacking Throughout the Day
Our BBQ chips make excellent standalone snacks when you crave something crunchy and flavorful. We keep them readily available in airtight containers for quick access during movie nights or afternoon breaks. Their satisfying texture and bold taste make them irresistible for any snacking occasion.
Conclusion
Making homemade BBQ potato chips transforms your snacking experience into something truly special. We’ve shown you three different methods – frying baking and air frying – so you can choose what works best for your kitchen and preferences.
The satisfaction of creating these crispy flavorful chips from scratch is unmatched. You’ll taste the difference in every bite and appreciate knowing exactly what goes into your snack.
Whether you’re hosting a party planning a movie night or simply craving something delicious these BBQ chips deliver every time. Keep that homemade seasoning blend handy because once you try these you’ll never want to go back to store-bought chips again.
Frequently Asked Questions
What equipment do I need to make homemade BBQ potato chips?
You’ll need a sharp mandoline slicer or knife for uniform slices, a large heavy-bottomed pot or deep fryer, and a candy thermometer to maintain oil temperature between 350°F-375°F. Additionally, have a slotted spoon for removing chips, paper towels, a wire cooling rack, mixing bowls, and optionally a kitchen scale for consistent batches.
What ingredients are required for BBQ potato chips?
For the chips: 1 large russet potato (or 4 medium potatoes), cold water for soaking, vegetable or canola oil for frying, and salt. For BBQ seasoning: smoked paprika, brown sugar, garlic powder, onion powder, chili powder, ground mustard (optional), garlic salt, cayenne pepper, and additional salt to taste.
Can I make BBQ potato chips without frying?
Yes! You can bake them in the oven or use an air fryer. For baking, arrange thin potato slices on baking sheets and flip halfway through cooking. Air frying uses significantly less oil while still achieving crispy results. Both methods require the same preparation steps of slicing, soaking, and seasoning.
How do I store homemade BBQ potato chips?
Allow chips to cool completely before storing in airtight containers to prevent moisture buildup. They stay fresh for about one week at room temperature. For longer storage, freeze them in sealed bags for several months. Proper storage maintains their crunch and prevents them from becoming stale.
What temperature should I maintain for frying potato chips?
Maintain oil temperature between 350°F and 375°F using a candy or deep-fry thermometer. This temperature range ensures the chips cook evenly and achieve the perfect golden-brown color and crispy texture. Fry in small batches to prevent temperature drops and ensure consistent results.
How thin should I slice the potatoes for chips?
Slice potatoes as thinly and uniformly as possible using a mandoline slicer or sharp knife. Uniform thickness ensures even cooking and prevents some chips from burning while others remain undercooked. Consistent slicing is key to achieving professional-quality results at home.
Why do I need to soak potato slices in cold water?
Soaking potato slices in cold water removes excess starch, which helps achieve crispier chips. After soaking, thoroughly dry the slices with paper towels before cooking. This step is crucial for both fried and baked methods to prevent soggy chips and ensure maximum crispiness.
What are the best serving suggestions for BBQ potato chips?
These chips pair excellently with burgers, grilled meats, and classic American dishes. Serve them with dips like sour cream and onion or ranch dressing, or enjoy them plain. They’re perfect for casual gatherings, cocktail parties with beer or bourbon, movie nights, and outdoor events.
